The sun. [volume] (New York [N.Y.]) 1833-1916, 1887-12-18
TO FOOD.
Hints to Housek eepers Which Will Not
Como Amiss at This Season.

est dishes may be made appetizing and hand
some should be known to all housekeepers,
particularly at this season Of the year. when
festive occasions are most frequent. 1t Is easy
to garnish dishes richly for a tri1ing outlay Of
time and trouble. and the increased beauty OF
a table we'll repays the pains taken. In many
homes the appearance Of the table can be i'm
proved and stiffness avoided by the exercise Of
q little ingenuity, and what housekeeper is
there who would not rather have a few sim
pie dishes prettily served than q number
carelessly preparedp 1t is frequently the case
that the dessert is generously decorated while
the meats and vegetables are served without
the slightest attempt at ornamentation. Pickles
Of almost every variety are useful for garnish-
ingflsh asiwell as cold meats. A piece Of white
fish can be trimmed with a slice Of lemon in the
centre and sprinkled with the yolk Of a hard
boiled egg that has been put through a hair
sieve. The egg can be put on in geometrical
lines or in the form Of a star. and the dish be
steWed ;whhitehsh, with whito sauce, should
row o strips and c arsa laid in small rings over
the centre. Many cooks cut the whites of eggs
into 5insS and Ivy them IRo on ti sh in the -. ste ,re%
ordinary jam pot, put in the whites. and set
the, pot in a saucepan, of boiling water: cover
cut from them-leaves. stars, diamonds.
For fish cakes, croquettes. and other snacks,
dry. Put it into q wire, basket and plunge 1t
into smoking fat. It will become crisp in a
Tread crumbs. ceolored pink and yellow, make
pretty decorations for many dishes, vege-
table colorine IS not unwholesome. and car, be
bread crumbs. and even vegetables. can be-
colored for borders Of dishes. and they add
greatly to the effectiveness OF many plain meats.
A handsome dish OF vegetables, either tur-
nips, carrots. or potatoes. can be made with al;
ternate layers OF green peas and eapers laid
trifing quantity Of currant Jelly, Chopped
boets. capers. and parsley introduced into
For boiled fish lobster cora. should DO added
to the sauce. and in lieu of this bread crumbs
cq poftad pink mns, make AXE az an excel exeell 81 in substitute shens and
handsome i strips Of the hard white Of egg IS
laid on in q kind OF trellis work; The meat can
the fancy. with the whites OF egg which, have
been previously prepared according to the d.
osstlGns s1 by ra aH8Es; f butter 9Sresn: Hh a ha If
sieve and taking 1t up carefully. Isl pretty orna:
ment to cold sliced turkey or chicken: Tufts Of
Dark green olives, may take the place Of Me
be sarniSSe est s TIth 5 shsrsin as olives ali spp or
squares Of stale bread until they are crisp and
naise in tho centre Of each: A stoned olive
| should be placed on this. and then on the top Of
capers Or anehovy arc often placed nthe bread
bits with the mayonnaise. Partisan essence.
which can be bought by the bottle, may be
any gravy. and adds to the richness of the taste.
Glaze is an excellent decorative medium for
expensive II made from meat in private houses,
A ~strikinglo9king and toothsome dish for a
white meat Of a boiled fowl with an equal
weight Of cooked ham or tongue, or the two
Juice. mixed sweet herbs. and fresh parsley
finely chopped; then moisten with II little good
White vdld IS. saIic c, pOur into q fiat dish and when hen
with liquid, glaze all over, edges included, and
coat with chopped ,%trutiies and olives. These
dish, with u dressed salad In the centre.
G G,ip NJ lsi lIly laid on In round z. nd. heaps ,a;Ips decorate
cooked With the addition Of lemon. juice to the
water, thereby increasing its Wilderness, and
causing the grains to separate well. 1t will be
Ssey dI RlhSt az R Isid Dits 81 w " seSSa the s sesHs Ds
Of fish or poultry are improved by the addition
put pt s along p the edges Is Of the dish 1 and t on top q
A prettSdish is turbot a la creme, which is
are called flakes. then mixed with Bechamel
sauce, yolks Of eggs. and grated parme san.
Gsier see aeps about %lth the oa aIsh ADD anp to tem IFS ap Isiee:
snce hissolettes, WHICH are made q puff
paste, ana cut the SIG OF q biscuit, are adorned
with marmalado orjam laid on In places. Over
the top is laid another layer of plste, covered
with the white Of egg, Ind the whole is baked
to a light brown, White sugar is sifted all
over, 1t, and a few drops of Jelly are put on top.
A dainty breakfast dish which IL
is made thus: Cut two long slices OF cold meat
and three Of bread, buttered thicl;ly, about the
same size and shape; season the meat with
pepper, salt, and u little finely chopped parsley.
or, II It is veal, a little chopped ham; then lay
ono slice of bread between two OF meat, and
have he other two slices outside: faSten to-
gether with short wooden skewcrs. II you have
n quick. oven, put 1t In and haste with butter
thoroughly. that the bread may be all over
crisp and brown. II the. oven Is not hot enough
to bake quickly, fry 1t In n very hot fat as you
would crullers. Garnish with sprigs OF parsley
and servo hot.
The subject OF garnishing is inexhaustible,
for the plainest yiands. may BIO rendered at
~tractiye with m artistic eye and common
sense In the arrangement. The principal dan
ger with noyices Is that they will overdo the
business. A good cochineal c~oloring, which Is
quite harmless, is made by taking one ounce
OF powdered cochineal one ounce Of cream OF
tartar, twod rachms Of alum, and half a pint
Of water. Boil the cochineal, water, and cream
OF tarter. until, they are reduced to one-half:
then add the alum, and put up In small bottles
for use, Yellow Is obtained by the infusion Of
Spanish saffron In q little water.
Where George Hall had = Bisser Head